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Haven’t seen this mentioned, best way to prevent this is to fry the egg, make an omelette or even scrambled eggs 👀
I feel like that scene in Forest Gump with the shrimp
How has no one responded with correct response: steaming eggs.
Seriously, every egg peels super easy after I steam them for 15 minutes. My grandpa has bought a steamer because I brought mine to his house.
A simpler method is to just add a little salt to the water, and they peel easily. Vinegar works too.
It also helps to leave a tiny bit of the egg above water. This will create an air pocket in the egg, and if you start peeling it from there, it will be a lot easier.
The egg always has an air pocket on the bottom, at the blunt end. This is an air pocket that the developing chicken embryo uses for gas exchange. See the diagram:
Source: Bird eggs on Wikipedia.
That egg’s more on the balut phase.
Yes, though the air pocket is there right from the start. If you pierce the bottom of the shell with a pin before boiling then the egg will have less of a dent at the bottom after boiling, giving a more uniform shape.
if you fully submerge them, the airpocket will be on the bottom (fat side) of the egg. IIRC, eggs always have an air pocket there.
Instant pot 5-5-5 recipe has never let me down.
I tried this once, but stupid me didn’t think it through all the way. My steamer basket is for the microwave… do not steam eggs in a microwave steamer.
Shock it in an ice bath immediately after removing from the boiling water. This helps the membrane between the shell and the rest of the egg peel away easier.
Another method I’ve seen recently says to add like half a cup of vinegar to the water you boil them in, tho I have yet to try this one myself. Makes sense tho; dyed easter eggs are usually easier to peel and those are dyed by dipping them in vinegar with dye.
Also don’t let the water come to a boil with the egg in it. Put eggs directly into boiling water.
We have 30 chickens, we get fresh eggs every day. We can cook them the same day after they’re laid with a dash rapid egg cooker which uses steam. It comes with a little device to poke a hole in the wide end where the air pocket usually is and then we just cook them upside down. They feel easily whether they’ve been in cold water or not.
Dammit! I only have 29 chickens, will this method still work?
Unfortunately no. Id mail you one of mine, but then I’d be in the same boat. You’re just going to have to put a stuffed chicken out there to fool the universe.
Eeeey, we have that machine as well! Device to poke holes that doubled as the measuring cup for the water to put into the steam unit! Cool stuff!
That’s the one, works incredible and the eggs never stick to the shells.
I pickle eggs and use this method for prepping and peeling.
If I was chicken living in a battery, shit conditions, that’s exactly the eggs I would deliver.
The “fuck you” egg.
This may also signal stress or calcium deficiency or excess in the animal’s diet.
Hens over one year old tend to lay very thick and hard shelled eggs, that break unevenly and peel poorly, even with every single technic to boil it used, when a surplus of calcium is available.
Younger hens, below 6 months of age, tend to lay fin shelled eggs that stick more to the inner membrane.
I’m a little late to the party. Did anyone say to use eggs close to the date on the carton. Old eggs peel a whole lot easier than any other. Ice bath too but everyone is saying that already.
havent seen anyone add this yet in the comments so here goes: are you adding the eggs to already-boiling water? or adding them to cold water and bringing them to a boil? i switched over to adding them to boiling water, and have had no trouble peeling since. 7mins for over-medium. no ice bath necessary, i just run a little cold water over them so i can handle them easily.
I always boil the water first, so i can’t speak to that portion. But what I do is add the boils to a sealed container with cold water. Then give it a good shake so that shells crack, but not so hard the eggs themselves are damaged. But after that the shells slide right off
Yeah, the best peeling trick I know is a mason jar with a little water in it and you just shake the egg around like a bartender with a sleeping child next to them.
Riskier with soft boiled eggs though.
Funnily enough, I add them when the water is cold and never had trouble. Just run the tap for maybe 10 seconds and let it sit for a bit
I’ll have to check that out. Thanks unknown stranger.
Ok so what I’m about to say does come with the caveat that I do the pricking a home in the bottom before cooking and also pouring cold water on immediately after boiling thing so maybe that’s why it works for me but honestly I think this will work even if you don’t. Your problem is that you want to remove the membrane between the shell and the egg WITH the shell, otherwise it becomes very hard to peel in one go and it takes little chunks of cooked egg white with it at variable depth.
To do that, I smack the top and bottom of the egg on a hard surface to precrack the shell at those two places, then I roll the whole egg very gently on it’s side on that hard surface to create little cracks allover, it’s important not to press too hard especially if it’s softer boiled because it’ll just bisect in the equatorially with the shell still on in broken fragments. Then, the crucial bit, once you’ve precracked the egg all over, you HAVE to start at the bottom of the egg, that’s the fatter part. There should be an air pocket in there that the precracked shell has sorta of collapsed in to, but it doesn’t break off in shards because it’s all held together by this membrane, so if you pinch that loosened cracked eggshell at the bottom between your thumb and index finger to gather and collect it, you can kind of pull it up and off to the side a bit which will cleanly make a tear in the membrane allowing you to just kinda push the rest of the shell off in one piece because you can just sorta ease it off, sometimes it likes to come off in a nice big chunk like a jacket, sometimes you need to do a continuous spiral but as long you did that pinch technique you’ll be pulling the membrane off at the same time as the shell attached to it and in so doing you don’t have to pull off little bits of shell by themselves and they can’t take chunks of the actual cooked egg under this membrane with them.
Drop the raw eggs into boiling water. Add half a teaspoon or so of baking soda to the water while it’s boiling.
If you put the eggs in cold water and then boil it, this is what happens.
Should have scared it with cold water, right after boiling.
If you have a pressure cooker (like an instant pot) then doing hard boiled eggs in that makes them incredibly easy to peel
It’s even more infuriating when I hard boil a bunch of eggs and about half of them peel pristinely clean, the other half end up looking like the surface of the moon. Ya’ll was in the same damn pot, what’s the excuse?
Back when I put eggs directly into boiling water, and then ice bath, this didn’t happen.
But I’ve found it’s easier to get a perfect egg by putting them in cold water, bringing it to a boil, then taking out off the heat for ~10m.
Unfortunately this always seems to result in shells sticking
